This zucchini carpaccio is healthy, easy to prepare, great for summer, and a crowd-pleaser. If you have never tried raw zucchini, this is the perfect recipe for you to try it out. This vegan carpaccio is also an ideal keto zucchini recipe.
About this recipe
Zucchini Carpaccio may be the perfect dish for you! This crisp, refreshing dish is sure to tantalize your taste buds with its combination of crunchy zucchini slices and tangy vinaigrette.
You may be wondering, what is zucchini carpaccio? In classic Italian cuisine, carpaccio is a dish typically made with thinly sliced raw beef or fish; however, this recipe provides a unique take on the traditional dish.
It uses thinly sliced raw zucchini as the main ingredient, which is then delicately dressed in a light and zesty vinaigrette. The result? A delightful combination of flavors that will tantalize your taste buds.
Whether prepping for a dinner party or just looking for something to munch on, zucchini carpaccio is a perfect option. Not only is it simple and quick to put together, but it also offers a unique flavor that will have you coming back for more.
What is carpaccio ZUCCHINI?
Zucchini carpaccio is a thinly sliced raw zucchini dish with extra virgin olive oil, lemon or lime juice, and salt topped with fresh basil and sprinkled chopped walnuts.
How to prepare the zucchini for the carpaccio?
The best way to slice the zucchini for the carpaccio is with a mandoline. You could also use a very sharp knife or a vegetable peeler. If you use a vegetable peeler, the slices will be lengthwise.
The main idea is to slice them thinly and plate the slices of zucchini in a single layer. This way, the raw zucchini can “absorb” the flavors of olive oil and lemon juice.
Use medium zucchini, as they are easier to manage.
What is the flavor of raw zucchini?
First of all, yes, you can eat raw zucchini and yellow and green zucchini. They have a mild flavor, so it is best not to use strong flavor dressings as you could overpower them; use mild sauces to enhance them.
Here are some tips and tricks to prepare this zucchini carpaccio:
- Don’t follow this recipe EXACTLY. Use this recipe as a guide; you don’t have to follow the exact measurements or other fancy preparation methods.
- On the slicing part. Just slice the zucchini very, very thin. You could use a mandolin or a food processor to achieve a more consistent size and thickness of the vegetable.
This zucchini carpaccio goes well with
- Pasta with classic vegan pesto
- It is also great with sandwiches or quesadillas
- With focaccia or pizza
- One pan onion and tomato pasta
Switch it up •by adding jalapeño slices or other fresh herbs like fresh mint •by using pistachios, almonds or pine nuts instead of walnuts •by grating some vegan parmesan cheese on top or zesting a lemon •by adding vegan parmesan shavings or vegan feta cheese
Other zucchini vegan recipes that you may like:
Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
- 1 zucchini
- 1 Lemon, the juice
- 2-3 tablespoons Olive oil
- pinch sea salt
- 1/4 cup walnuts, pecans or pinenuts
- 10 leaves basil, julienned
- 2 Set the slices on a platter in a single layer. Drizzle with lemon juice, olive oil. Finish with salt, pepper, basil and nuts.
- 3 I usually use one part lemon juice for 2 or 3 of olive oil.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.